Potatoes Cooked in Milk are one of those wonderfully simple French side dishes where a handful of everyday ingredients become something incredibly comforting. The potatoes slowly absorb the milk as they bake, becoming tender and creamy inside while the butter and Parmesan create a lightly golden top.
If you love classic French potato recipes, you may also enjoy my Potatoes Anna or these Pomme de Terre Fondantes. Both are beautiful examples of how a simple potato can become an elegant side dish.
Recipe Overview: Potatoes Cooked In Milk
- Prep Time: 5 minutes
- Cook Time: 40 to 45 minutes
- Total Time: 45 to 50 minutes
- Servings: 1 person
- Cook Method: Oven-baked
- Flavor & Texture: Tender and creamy inside with buttery, golden edges and a light Parmesan crust
- Difficulty: Easy. Minimal prep, simple ingredients, and the oven does most of the work.
- Why this Recipe? This is one of those wonderfully simple recipes that feels far more special than the effort it requires. The potatoes slowly absorb the milk as they bake, becoming creamy, tender, and beautifully golden.
When I first lived in California, there was a charming little French restaurant near me called Champs Elysees. Walking through its doors always felt a little like being back home in France. The chef, Chris, made some of the best French food I had found since leaving home.
I became a familiar face in his kitchen, although I am not sure Chris would say I was always invited. I had a habit of sneaking in whenever he was not looking, curious to see what he was preparing.
One dish I could never forget was his beautiful fanned potatoes cooked slowly in milk. After plenty of pestering, Chris finally shared the recipe with me, and I treasured it for years.
These potatoes are creamy, comforting, and wonderful alongside fish, chicken, meat, or your Thanksgiving turkey.
In this Article
- Recipe Overview: Potatoes Cooked In Milk
- A Note From Giangi
- What are the best potatoes for cooking in milk?
- Be Careful Not to Slice Through the Entire Potato
- Why a loaf pan?
- Key Ingredients
- Variations and Substitutions
- What do potatoes cooked in milk taste like?
- How to Make Potatoes Cooked in Milk
- Giangi’s Pro Tips
- What to Serve with Potatoes Cooked in Milk
- Storing and Reheating
- Potatoes Cooked in Milk FAQs
- More Potato Side Dishes You Will Love
- Potatoes Cooked In Milk
A Note From Giangi
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What are the best potatoes for cooking in milk?
Russet potatoes work beautifully because their higher starch content makes them very tender as they absorb the milk. Yukon Gold potatoes are also excellent and will give you a slightly richer, naturally buttery texture.
Select potatoes that are all the same size to ensure even cooking. Smaller potatoes are easier to cut, bake, and serve.
Be Careful Not to Slice Through the Entire Potato
The trick is not to cut through the potatoes. Instead, cut a small slice on one side, and the potatoes will stand on the cooking dish. Keeping them together will allow a beautiful fanning once they are cooking.
I am pretty agile with a knife, and I can keep the blade from going through the potatoes. However, so many wonderful hacks ensure you will not go through the potatoes.
One is to place a chopstick or the handle of a wooden cooking tool on each side of the potatoes and slice through with the knife until the blade touches the chopstick.
This fan-cut technique is similar to Hasselback potatoes, though here the potatoes slowly cook in milk rather than being roasted until crisp.
Another method is to buy this incredible gadget, the Hasselback potato guide. It will make my life easier to slice through this recipe and keep the slices even, which will be helpful when cooking.
Why a loaf pan?
Simple: Once the milk reaches the boiling point, it tends to bubble up and overflow. Therefore, a loaf pan or a pan with high sides will eliminate the risk of the milk overflowing while covering your potatoes and cooking them to perfection.
Key Ingredients
Potatoes: You can use russet or Yukon Gold potatoes in this recipe. Russet potatoes become beautifully soft as they absorb the milk, while Yukon Gold potatoes have a naturally buttery texture. If you enjoy that creamy Yukon Gold texture, my buttermilk mashed potatoes are another wonderful potato side dish to try.
Whole milk – You do need the richness of the whole milk in this recipe. Do not substitute.
Unsalted butter. Always use unsalted butter. You want to control the seasoning, and salted butter will not only add too much salt to your dish but also change its flavor.
Ground black pepper and Salt – your seasoning for this potato dish.
Parmesan cheese is optional but adds a great crispy crust on top. Since the cheese is saltier, ensure you do not overseason your potatoes with salt. If you love the combination of potatoes and Parmesan, my Potato and Green Tomato Gratin takes those same comforting flavors in a richer direction with cream, rosemary, garlic, and green tomatoes.
Variations and Substitutions
- Whole milk keeps this potato recipe light; for more richness, combine milk with heavy cream.
- Chicken broth instead of the milk and cream. Use a sodium-free broth, and do not oversalt your potatoes.
- Add a few sprigs of fresh thyme to your potatoes towards the end of baking. Fresh thyme is wonderful here, as are parsley and oregano. If rosemary is your favorite herb with potatoes, my crispy roasted rosemary potatoes are another simple potato side dish worth trying.
- I have had friends make this recipe, and they added a few shakes of garlic powder—just a few mixed with the parmesan cheese.
- If you are in the mood for something a little crispier, my crispy smashed potatoes with rosemary are hard to resist, with golden edges and a soft, fluffy center.
What do potatoes cooked in milk taste like?
The potatoes become incredibly tender as they slowly absorb the milk while baking. They are creamy without being heavy, with buttery edges and a mild richness from the Parmesan. Think of them as somewhere between Hasselback potatoes and a light potato gratin, but much simpler to prepare.
How to Make Potatoes Cooked in Milk
With all my recipes, please assemble all the ingredients before starting cooking and baking, as you can see from the ingredients in the recipe card, it takes no time at all to prepare this recipe.
Step 1: Preheat your oven to 400°F.
Step 2: Peel, rinse, and dry the potatoes. Slice each potato into thin fans, being careful not to cut all the way through.
Step 3: Place the potatoes in a loaf pan or baking dish with high sides. Generously butter the tops, then pour the whole milk around the potatoes.
Step 4: Season with salt and pepper. Sprinkle Parmesan cheese over the top, if using.
Step 5: Bake for 40 to 45 minutes, or until the potatoes are tender when pierced with a knife and beautifully golden on top.
Step 6: Remove from the oven and serve immediately while warm and creamy.
Giangi’s Pro Tips
Choose potatoes of similar size: They will cook more evenly and look prettier when served.
Do not slice all the way through: Place a chopstick on each side of the potato while slicing to keep your knife from going all the way through.
Use whole milk: It gives the potatoes the best creamy texture without making the dish too heavy.
Use a deep baking dish: The milk can bubble as it cooks, so high sides will keep your oven from getting messy.
Be generous with the butter: It helps the tops become beautifully golden and gives the potatoes that irresistible richness.
Serve them right away: These potatoes are at their best hot from the oven, when the centers are soft and creamy.
What to Serve with Potatoes Cooked in Milk
I love recipes like this because they make dinner feel special without asking too much of you. While the potatoes are baking, I can prepare the rest of the meal and, depending on my mood, bring a little France, a touch of Italy, or simply the comfort of a favorite family dinner to the table. Those are the meals I love most.
For an Italian-inspired meal, pair them with Scaloppine al Marsala, roasted pork tenderloin, chicken, or grilled fish. A simple green salad or roasted vegetables will balance the richness of the potatoes beautifully.
Transport yourself to France by serving this recipe with Rack of Lamb with Parsley. They are the perfect combination.
These creamy potatoes are wonderful with classic French dishes. Serve them alongside Steak au Poivre, Coq au Vin Blanc, roasted chicken, or a beautiful rack of lamb. Add green beans or peas for a simple, elegant dinner. I almost forgot, Pears Clafoutis for dessert.
Staying home, the perfect companion to your Jalapeno Burger and some Blackberry Cobbler for dessert.
These potatoes are especially lovely for Thanksgiving or a smaller holiday gathering. Serve them with roasted turkey, Cornish hens, lamb, or beef tenderloin. Add seasonal vegetables such as roasted carrots, Brussels sprouts, or green beans to complete the meal.
Storing and Reheating
Store: Those milk potatoes should be kept in an airtight container in the refrigerator for up to 3 days.
Reheat: Bring them back to room temperature, and then warm them in the oven until heated through. Add some milk to your plate to prevent them from drying out.
If you have a microwave, you can warm the potatoes in it. Follow the manufacturer’s instructions to warm up the potatoes, as I do not own one and cannot provide the correct information.
Potatoes Cooked in Milk FAQs
What is the benefit of potatoes and milk?
People soak potatoes in milk to give them a creamier texture as well as a richer flavor. By doing so, you will skip the heavy cream to make mashed potatoes.
Can I make potatoes cooked in milk ahead of time?
Yes. Prepare and bake them ahead of time, refrigerate once cooled, and gently reheat them in the oven. Add a small splash of milk before reheating to keep them moist.
Why do people soak potatoes in milk?
Soaking the potatoes in milk gives them a creamier texture and a richer flavor. The potatoes absorb the milk while retaining their starch. If you are making mashed potatoes, this technique adds creaminess to your dish.
Can I use evaporated milk instead of whole milk?
I do not recommend it. Whole milk gives this recipe the flavor and creamy texture I love, while evaporated milk will change the overall taste.
More Potato Side Dishes You Will Love
If you tried this Potatoes Cooked In Milk or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below.
Potatoes Cooked In Milk
Ingredients
- 1 potato, per person
- 1 tablespoon butter, + more if needed
- ½ cup whole milk
- Parmesan cheese, as much as you desire and optional
- salt , to taste
- black pepper, to taste
Instructions
- Preheat the oven to 400 F degrees
- Peel the potato and slice it like a fan with the help of the handle of two cooking tools. Make sure that the potatoes are not cut all the way through.
- Cover the potato with butter in a loaf pan, and add the milk. Salt and pepper and sprinkle parmesan cheese over it.
- Place in the oven and cook for 40 to 45 minutes, making sure that the milk does not overflow.
- The potato is ready when pierced with a knife, and they are soft.
Notes
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Classics, Sides, Vegetables
- Cuisine: French
- Occasion: Valentine’s Day, Easy Thanksgiving Recipes, Christmas
- Season: Fall, Winter
- Type: Affordable Gourmet
Did you make this?
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Giangi Townsend
This recipe has been gracing out table for decades and we never get tired of it. Goes well with everything you will prepare.
Marie
Delicious!!! Love all your recipes!
Giangi Townsend
Thank you, Marie, for your kind words and so thrilled you enjoy my recipes.
Giangi Townsend
We all love how tender these potatoes are when out of the oven. I love how easy they are to make; the oven does all the heavy work for me. Great side dish anytime and with most dinners. A must-try!
Julie Eliason
Can you use evaporated milk instead of whole milk?
Giangi Townsend
No, Julie, you cannot as it is not the same flavor.
Sorry:(